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Butternut Squash Gratin Recipe

October 30, 2015

Intimidated by butternut squash? Stuck in the rut of thinking butternut squash puree is the only way to enjoy it? Don't be! With this easy Butternut Squash Gratin recipe, you'll soon be enjoying butternut squash's rich deliciousness in a new and delightfully-cheesy way.

I often get stuck in the rut of thinking the only way to prepare butternut squash is as a puree. I may change up the spices I put in my puree ... sometimes cinnamon and a touch of cloves, sometimes a bit of cumin, or perhaps a tiny sprinkle of cardamom ..., but it's still butternut squash puree. Now while I certainly love it, sometimes I'd just like to break out of the rut. And make something different.

I just love how a few simple ingredients come together to create this very tasty ... and easy ... dish. Start with butternut squash cubes ~ peel and cut your own, or look for pre-cut at the grocery store. Pre-cut butternut squash cubes are usually available in plastic baggies in the produce section. They make preparing an easy recipe even easier!

Simmer the butternut squash with some diced onion until the squash is tender. Then drain and mix with an egg, a touch of milk, and a good bit of Parmesan cheese. Sprinkle the top with more Parmesan, bake it up, and you're good to go with this delicious dish. See? ... this Butternut Squash Gratin recipe truly couldn't be easier, could it?

Besides it's ease and great taste, another bonus about this dish is that it can be prepared in advance. Up to two days in advance, prepare-and-cook just the squash and onion mixture OR prepare and partially-bake the entire Butternut Squash Gratin. On the day of serving, just finish off the baking. How great ... and convenient ... is that?

So if you're stuck in a butternut squash rut, break out with this Butternut Squash Gratin recipe. You'll love its ease and all its cheesy butternut squash deliciousness.

Place squash in a large pot; add cold water just to cover squash. Cover and bring to a boil over high heat. Add onions, decrease heat, and simmer gently about 15 minutes until squash is tender and easily pierced with a fork. Drain well.

Bake at 350 degrees for 45 minutes until heated through and light golden brown on top. Sprinkle with parsley {optional} just before serving.

To prepare in advance:

1. Cook squash and onions up to 2 days in advance. Refrigerate until ready to assemble the Butternut Squash Gratin. Mix in remaining ingredients and bake as directed.

OR

2. Fully prepare Butternut Squash Gratin, but bake for only 30 minutes. Cool completely and refrigerate for up to two days. On the day of serving, bake at 350 degrees for about 30 - 40 minutes until heated through.

Oh how I love squash...thanks for sharing this 'different' way to enjoy it! Not only am I pinning it, I've chosen this dish as my personal fav at this week's Weekend Potluck party. Hope to see you over there tomorrow. Have a wonderful weekend.

the recipe looks awesome, please though instead of T. for milk it would be nice to be clear and say Tablespoon... It would help people that are learning english know what your talking about... even on kitchen instruments they use Tbsp for tablespoon

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About Me

Hi! I'm Tracey, & I'm having fun with home cooking, one recipe at a time! A former businesswoman & teacher turned blogger & Mom, I love my latest career best. Join in the fun as I share tried-&-true recipes for the everyday home cook.